Skillet Gnocchi and Brussels Sprouts

Skillet Gnocchi and Brussels Sprouts

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I’ve recently become a fan of homemade gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!

(Recipe modified on 3/11/22.)

Making This Dish in a Cast Iron Skillet

Cooking on a cast iron skillet brings me such satisfaction. There’s just something wonderful about that heavy skillet and being able to cook on the stove and then transfer your dish to the oven. I love roasting vegetables in it, whether potatoes, stir-fry, or Brussels spouts.

Homemade Gnocchi is easy to make, however I recommend preparing the gnocchi ahead of time and freezing it for later use. That will make this skillet recipe even easier! 

Skillet Gnocchi and Brussels Sprouts without Mushrooms or Bell Pepper

This recipe is also very adaptable for using items in your refrigerator. Use some or all of the suggested vegetables. If you don’t have any bell peppers, feel free to disregard them. Not a fan of mushrooms? Don’t put them in. The side dish will still be fabulous!

 

Ingredients to Make Skillet Gnocchi and Brussels Sprouts

  • fresh Brussels sprouts
  • Gnocchi (frozen, shelf-stable, or freshly made) See my homemade recipe below.
  • sweet onion or red onion
  • mushrooms (optional)
  • red bell pepper (optional)
  • garlic cloves
  • extra virgin olive oil
  • butter
  • kosher salt
  • freshly ground black pepper
  • large lemon (freshly squeezed)

Homemade Potato Gnocchi

  • medium Russet potatoes
  • large egg
  • dried parsley
  • kosher salt
  • freshly ground black pepper
  • ground nutmeg
  • Parmesan cheese
  • all-purpose flour

 

A Note about Brussels Sprouts

Brussels Sprouts are not bitter.

You may be in the camp of diners who believe that Brussels Sprouts are horrible, bitter things. Years ago, I was, too. But then something changed. 

Fresh Brussels Sprouts

Today’s varieties are much milder, thanks to the dedicated efforts of Dutch food scientists who cross-pollinated the older breeds of Brussels sprouts with newer strains. Through much trial and error, they came up with plants that yield a milder, and delicious flavor.

So, if you haven’t cooked Brussels sprouts in a while, give them another try! I think you will be pleasantly surprised at how wonderful they are!

 

Instructions for Making This Recipe

Ingredients for this Recipe

Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

 

Prepare the Ingredients

Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a bowl.

Halve an onion, and then thickly slice. Sometimes I like to use a red onion for extra color. If opting to use a red bell pepper, coarsely chop. Mince the garlic.

Mixing Vegetables in OilPlace all in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.

 

Roasting the Vegetables

Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is covered with a nice sheen of oil.

Place Vegetables and Gnocchi in a Large Hot SkilletIn a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down, working in batches, if necessary. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.

As you’ll notice in the above picture, I’ve overcrowded the skillet, which makes cooking harder. It’s best to cook in batches or work with a larger skillet. Please learn from my mistake! 

Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.

Serving Brussels Sprouts and Gnocchi for DinnerRemove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables. Season with more kosher salt and freshly ground black pepper as needed.

Serve immediately. This recipe will serve 4 people.

 

Steps for Making Homemade Gnocchi

Ingredients to Make Homemade Gnocchi

Gather ingredients for making gnocchi, so you have everything close at hand on the counter or table.

 

Prepare the Potatoes

To make homemade gnocchi, begin by baking the Russet potatoes in a 375 degree oven for 50-60 minutes. Allow potatoes to cool for 10 minutes and then remove the peel, being careful not to burn your fingers. 

Use a Ricer or Grater to Grate the Hot Baked Potatoes

Press hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi.) 

If you don’t have a potato ricer, you may simply mash the baked potatoes with a fork, potato masher, or grate using a box grater.

Place the riced potatoes onto a large work surface, spreading them out to cool completely.

 

Make the Dough

In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.

Making the Gnocchi

On a lightly floured work space, gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough.

It should take 2-3 minutes to form–the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough off as you knead.

 

Form the Gnocchi

Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.

Roll Dough into a Rope and Slice Small Pieces for Gnocchi

Roll one piece of dough and shape it into a 1/2″ rope, flouring the dough as needed. Slice the rope into 1/2″ thick rounds. Repeat until all of the ropes have been formed and sliced. Cover the sliced dough to keep it from drying out.

Forming Gnocchi with a Gnocchi Board

Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.

If you don’t have a gnocchi board, you may use the back of a fork for this, pressing the dough as it’s rolled downward on the tines.

Formed Gnocchi Ready for Cooking or Freezing

Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed. At this point, you may freeze the gnocchi or cook it immediately. This will make enough gnocchi to serve 4 people. 

Serving Skillet Gnocchi and Brussels Sprouts with Italian Meatloaf

Skillet Gnocchi and Brussels Sprouts pair perfectly with beef, pork, or chicken dishes such as Italian Meatloaf, Grilled Pork Chops, Stuffed Pork Tenderloin, or Honey-Glazed Grilled Chicken Thighs.

See more Side Dishes Here. Browse Cast Iron Skillet Recipes Here. View Italian Recipes Here. 

 

Recipe for Skillet Gnocchi and Brussels Sprouts

Skillet Gnocchi and Brussels Sprouts

I’ve recently become a fan of homemade Gnocchi and this Skillet Gnocchi and Brussels Sprouts is so easy and delicious to make, you’ll be coming up with all kinds of meals to serve it with!
5 from 1 vote
Print Rate
Course: Side Dish
Cuisine: Italian
Keyword: Brussels Sprouts, Cast Iron Skillet, Make Your Own, Potato Gnocchi, Russet Potatoes
Prep Time: 15 minutes
Cook Time: 20 minutes
Additional Time for Homemade Gnocchi: 1 hour 40 minutes
Total Time: 2 hours 15 minutes
Servings: 4

Equipment

Cast Iron Skillet
Lemon Juicer
Potato Ricer
Gnocchi Board

Ingredients

  • 16 oz Brussels sprouts trimmed and halved
  • 16 oz gnocchi (frozen, shelf-stable, or freshly made) See Homemade Recipe Below
  • 1 cup sweet onion or red onion sliced
  • 4 whole white mushrooms sliced
  • 1/2 medium red bell pepper, chopped optional
  • 5 cloves garlic minced
  • 4 tablespoons Extra Virgin olive oil divided
  • 3 tablespoons butter
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoons freshly ground black pepper
  • 1/2 large lemon freshly squeezed

Homemade Gnocchi

  • 4 medium Russet potatoes baked and peeled
  • 1 large egg
  • 1 teaspoon dried parsley
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon freshly ground nutmeg
  • 1/3 cup Parmesan cheese freshly grated
  • 1 1/2 cups all-purpose flour as needed

Instructions

  • Preheat oven to 425 degrees. Gather all your ingredients so that you have everything close at hand on the counter or table.

Prepare the Ingredients

  • Using a knife and cutting board, cut off the ends of the Brussels sprouts and remove any wilted or yellow leaves. Cut them in half and place them in a large bowl.
  • Halve an onion, and then thickly slice. If opting to use a red bell pepper, coarsely chop.
    Mince the garlic.

Roast the Vegetables

  • Place the prepared vegetables in the bowl with the sprouts. Add the fresh or frozen gnocchi to the vegetables.
  • Pour 2 tablespoons of the extra virgin olive oil over the prepared vegetables and gnocchi. Carefully mix until everything is coated with a nice sheen of oil.
  • In a large cast iron skillet, heat the remaining extra-virgin olive oil and butter until it starts to melt. Place the vegetable mixture in the skillet and cook over medium heat, with cut sides down. Cook until the Brussels sprouts and gnocchi begin to brown, 2-3 minutes.
    Try not to overcrowd the skillet. If necessary, work in batches until all of the vegetables have a nice start for browning.
  • Place the skillet in the preheated oven and continue to cook for 12-15 minutes, tossing a few times so sprouts brown on all sides.
  • Remove skillet from oven and sprinkle freshly squeezed lemon juice over the vegetables.
  • Season with more kosher salt and freshly ground black pepper as needed. Serve immediately. This recipe will serve 4 people. 

Make the Homemade Gnocchi

    Prepare the Potatoes

    • Bake potatoes in a 375 degree oven for 45-60 minutes until potatoes are soft and cooked through.
    • Allow to cool for 10 minutes and then remove the skin, being careful not to burn your fingers.
    • Press the hot baked potatoes through a potato ricer. (Using a potato ricer when the potatoes are still hot will produce a fluffier, lighter gnocchi. Alternately, you may grate the potatoes with a box grater, or mash with a fork.)
      Spread riced potatoes onto a large work surface, spreading them out to cool completely.
    • In a small bowl, whisk together the large egg, dried parsley, kosher salt, freshly ground black pepper, and freshly ground nutmeg.

    Make the Dough

    • Gather the cold potatoes into a mound with a well in the center. Pour the egg mixture into the well and begin kneading with both hands, gradually adding the Parmesan cheese and enough of the all-purpose flour to make a smooth but slightly sticky dough, about 1 cup.
      It should take 2-3 minutes to form--the longer the dough is kneaded, the heavier it will become. Scrape your fingers and work surface to clean the dough as you knead.

    Form the Gnocchi

    • Lightly dust the remaining flour on a clean work surface. Cut the dough into six equal parts and cover with a damp towel or plastic wrap.
    • Roll one piece of dough and shape it into a 1/2" rope, flouring the dough as needed. Slice the rope into 1/2" thick rounds. Repeat until all of the ropes have been sliced. Cover the sliced dough to keep it from drying out.
    • Sprinkle the rounds with flour and roll each piece into a ball. With the tip of your thumb, press the dough lightly against the gnocchi board and roll it downward, making a deep indention on one side and a ridged surface on the other.
    • Place the rolled gnocchi on a baking sheet lined with waxed paper. Repeat until all rounds are formed.
    • At this point, you may freeze the gnocchi or cook it immediately, either by boiling in hot salted water or roasting it in the oven. This will make enough for 4 servings.

    Notes

    *Unless otherwise indicated, all butter used on this recipe site is salted.

    Nutrition

    Calories: 483kcal | Carbohydrates: 61g | Protein: 12g | Fat: 24g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 787mg | Potassium: 876mg | Fiber: 9g | Sugar: 7g | Vitamin A: 1589IU | Vitamin C: 129mg | Calcium: 98mg | Iron: 7mg
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